This project will develop the necessary tools based on scientific evidence and predictive and probabilistic models to enable food operators estimate the quality and safety level in their products (ready-to-eat foods) if alternative ingredients, process and storage conditions are applied.
- Prosjektperiode
- 2012 - 2015
- Område
- Antibiotikaresistens, Bakteriologi, Epidemiologi, Husdyrhelse, Parasittologi, Patologi, Serologi, VirologiMatbakteriologi, Risikovurdering